Muffin Tin Donuts Recipe

Let doughnuts cool in tin for 5 minutes. 3. Whisk sugar and cinnamon together in bowl. Remove doughnuts from tin. Working with 1 doughnut at a time, brush all over with melted butter, then roll in cinnamon sugar, pressing lightly to adhere. Transfer to …

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INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans …

Rating: 5/5(4)
Category: Desserts or Baked Goods, Breakfast & Brunch
Servings: 12

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Instructions. Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick …

Rating: 4.7/5(397)
Total Time: 25 mins
Servings: 12
Calories: 280 per serving
1. Preheat the oven to 425°F. Lightly grease a standard muffin tin.
2. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely., In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth., Add the eggs, beating to combine., Stir in the baking powder, baking soda, nutmeg, salt, and vanilla., Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined., Spoon the batter evenly into the prepared pan, filling the cups nearly full., Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean., Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them.
3. While they're cooling, melt the butter for the topping (this is easily done in the microwave)., Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar.
4. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar., Serve warm, or cool on a rack and wrap airtight.

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DOUGHNUTS 2 3/4 cups (13 3/4 ounces) all-purpose flour 1 cup (7 ounces) sugar 1/4 cup cornstarch 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon ground nutmeg 1 cup buttermilk 8 tablespoons unsalted butter, …

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Oct 15, 2020 · Moist pumpkin donut muffins rolled in cinnamon sugar are the best of both worlds: You get the texture and flavor of traditional spiced pumpkin donuts, but baked with the ease of a simple muffin tin to avoid deep-frying messiness or buying special equipment.

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For the doughnut muffins: Preheat the oven to 350 degrees F. Lightly grease two 24-cup mini muffin tins with butter. In a large bowl, stir together the flour, baking powder, salt and nutmeg.

Author: Ree Drummond
Steps: 5
Difficulty: Easy

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But sometimes you just don't want to leave the house, even if it is for a perfect, sugary treat. Thank goodness for this recipe from Cook's Country. You just pop the dough in a muffin tin -- no special equipment needed for these fantastic crowd-pleasers. Muffin Tin Donuts Makes 12 donuts. 2 3/4 cups (13 3/4 ounces) all-purpose flour 1 cup (7

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Spoon mixture into greased muffin tins. Bake for 20-25 minutes. Meanwhile, mix the sugar and cinnamon for the topping. Once muffins have cooled a little, dip the tops of the muffins into the melted butter and then into the cinnamon sugar mixture. Set on a tray and allow to cool.

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Baking doughnuts instead of frying eliminates the oily mess and reduces the amount of fat. Unless you bake doughnuts regularly, there's no need for a specialty pan—a muffin pan will do. Just use balls of tinfoil or marbles to shape the holes, or …

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This recipe is courtesy of Cook’s Country Kitchen and will make 12 doughnut muffins for people who will love this innovative twist on your classic muffin. Ingredients for Muffin Tin Doughnuts: 2 3/4 cups (13 3/4 ounces) all-purpose flour 1 cup (7 ounces) sugar 1/4 cup cornstarch 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon ground

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The recipe makes 12 beautiful muffin tin donuts that are sure to be a hit whenever you serve them. Here’s how to make them: Vermont Apple Cider & Kates Real Butter Milk Fresh Nutmeg. The fresh ingredients in this recipe makes all the difference in quality and taste. Fresh Vermont apple cider, real fresh butter milk, farm fresh eggs, and

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Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners. Advertisement. Step 2. In a large bowl, cream together shortening and 1 cup sugar; beat in egg. Stir together flour, baking powder, salt and 1/4 teaspoon cinnamon. Stir flour into egg mixture alternately with milk.

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Instructions. Preheat oven to 350 degrees F. Combine, flour, baking powder, salt, cinnamon and nutmeg, and set aside. Mix oil, sugar, egg and milk, then added dry ingredients, mix just until blended. For regular size muffins, spray muffin pans with no-stick cooking spray and fill each cup 1/2 full. Bake for 15-20 minutes.

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Step 6. Combine remaining ¼ cup sugar and cinnamon in a shallow bowl. Remove donuts from pan. Brush 2 tablespoons melted butter on top of each donut. Roll in cinnamon-sugar. Place on wire rack to cool completely.

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Preheat oven to 400. Prepare 12 standard muffin tins with cooking spray; set aside. In a mixing bowl, combine flour, one cup sugar, baking powder, and pumpkin pie spice. Mix well and set aside. In another mixing bowl, combine buttermilk, eggs, egg yolk, three tablespoons margarine, and oil. Mix well. Add mixture to dry ingredients.

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Add wet ingredients to dry ingredients and stir with rubber spatula until just combined. Scoop batter into prepared tin. Bake until doughnuts are lightly browned and toothpick inserted in center comes out clean, 19 to 22 minutes. Remove to a wire rack, and let doughnuts cool in tin (s) for 5 minutes. Whisk sugar and cinnamon together in bowl.

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Butter and flour a muffin tin. Cream the five tbsp of butter with the sugar well. Add egg and beat well. Mix the sifted flour with baking powder, nutmeg and salt. Mix to butter/egg mixture alternately with milk. Mix well. Spoon into prepared muffin tin and bake 15 minutes until golden brown.

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Can you make muffins without a muffin tin?

Ingredients

  • 2 cups (256 grams) all-purpose flour
  • ½ cup (100 grams) granulated sugar
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • ¼ cup (57 grams) unsalted butter, melted
  • 2 eggs
  • 1 cup (245 grams) milk
  • 2 teaspoons vanilla extract
  • 2 cups fresh or frozen blueberries

Should you grease a muffin tin?

The trick to preventing muffins from sticking to the muffin tins is to grease each muffin cup thoroughly. When it comes to greasing muffin tins, you have many options. All of them are easy, and which you choose will depend on the material of your pan and the ingredients you have on hand or wish to use.

How to make homemade doughnuts?

Instructions

  • Stir together yeast and warm water in a small bowl until yeast is dissolved. ...
  • Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. ...
  • Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). ...

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How do you make eggs in muffin tin?

Method 3 Method 3 of 3: Hard Boiling Eggs in a Muffin Tin

  1. Preheat the oven. Make sure that your oven is warm enough to hard boil the eggs by preheating it. ...
  2. Place an egg in each cup of the muffin tin. When the oven is preheated, get the eggs ready for the oven.
  3. Bake the eggs for half an hour. ...
  4. Remove the muffin tin from the oven and place the eggs in an ice water bath. ...
  5. Peel the eggs and eat. ...

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